Grandmother's 1962 Chicken and Tomato Bake: A Timeless Family Keeper

Grandmother's 1962 Chicken and Tomato Bake: A Timeless Family Keeper

Some recipes earn their place in the family hall of fame not because they are complicated or fancy, but because they are honest, deeply satisfying, and somehow taste better every time you make them. This chicken and tomato bake is exactly that kind of dish. Discovered tucked inside a grandmother's recipe box, dated 1962, and circled three times with the word "keeper" scrawled in the margin, this recipe carries the kind of endorsement no food critic could ever match.

Looking at the dish, it is easy to understand why it earned such devotion. Tender chunks of seasoned chicken nestle into a bubbling, rustic tomato and sweet pepper sauce, all baked together in a glass casserole dish until everything melds into something far greater than the sum of its parts. It is humble cooking at its very best, the kind that fills a kitchen with an incredible aroma and brings everyone to the table without being asked twice.

Ingredients

• 2 pounds boneless, skinless chicken breasts or thighs, cut into large chunks
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried Italian seasoning or mixed herbs
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 2 cans (14 ounces each) diced tomatoes, with juices
• 2 tablespoons tomato paste
• 1 teaspoon sugar (optional, to balance acidity)
• Fresh parsley or basil for garnish

Method